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Cashew Ginger Chicken

Tender strips of boneless, skinless chicken breasts stir-fried with onions, celery, mushrooms, garlic and julienned ginger all served on a bed of warm rice.

Ginger Chicken With Pecans4

Cashew Ginger Chicken
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Serves: 4
Tender strips of boneless, skinless chicken breasts stir-fried with onions, celery, mushrooms, garlic and julienned ginger all served on a bed of warm rice.
Ingredients
  • 4 boneless, skinless chicken breast halves
  • 2 tsp coriander
  • ¼ cup fresh ginger, grated (divided)
  • 4 tsp oil, divided
  • 2 tsp white wine vinegar
  • ¼ cup GF chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup onions, sliced
  • ½ cup celery, sliced
  • ½ cup mushrooms, sliced
  • 1 tsp garlic, minced
  • ½ cup pea pods
  • ½ cup red peppers, chopped
  • ¼ cup cashews, toasted
Instructions
  1. Slice chicken crosswise into ½" thick pieces. Toss with ground coriander, 2 tsp ginger, 2 tsp oil, vinegar, chicken broth, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes-1 hour.
  2. Heat remaining 2 tsp of oil in wok over medium-high heat. Add onion, celery, mushrooms, garlic, and remaining ginger; stir-fry 30 seconds.
  3. Add in chicken marinade mixture and stir-fry until thoroughly cooked, 4 to 6 minutes. Then add red peppers and pea pods, cooking another 2 minutes.
  4. Sprinkle with toasted cashews and serve.

 
FAQ: Is White Wine Vinegar Safe?

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